I’ve been enjoying making these lately since I love using chickpeas. And I’ve been experimenting with different flours.
So far my favorite flours have been dark rye or whole wheat. One time I used almond flour and they were just too mushy. But I think it would be fun to experiment with a combination of almond to one of the others to see if maybe there’s a magical ratio for the just right gooey level cookie. But the base recipe is good enough for a quick cookie fix. One time I accidentally used vital wheat gluten, that was just too weird. I’m still trying to chew through that batch to this day.
INSTRUCTIONS
So basically you need a food processor and a large mixing bowl. In a food processor add:
- One can of chickpeas
- Half a cup of maple syrup
- Half a cup of
- 1/4 cup of applesauce or blended apple with a little lemon juice
While that blends for a couple of minutes get the mixing bowl ready with the dry ingredients:
- A cup and a half of whole wheat flour or dark rye, flour of choice, or all-purpose.
- Two teaspoons of baking powder
- Few dashes of salt
- Maybe some cinnamon, cardamom, clove, or whatever other flavor you want to get in the mix
Now I mix the wet and dry ingredients and fold in at least 3/4 cup chocolate chips.
Place clumps of cookie dough on cookie sheet with parchment paper. Make at 375 for 13 minutes.
